Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pints of boiling water
- 5 cups milk
- 2 cups of the strained jelly
- 1 pint of milk the rind of £ lemon 1 pint of water pepper
- 1 pint of water pepper
- 3 quarts of water to half
- 5 dessertspoonfuls sugar
- 10 eggs
- 1 calf's foot 1 blade of mace 1 pint of milk the rind of £ lemon 1 pint of w
- 1 blade of mace 1 pint of milk the rind of £ lemon 1 pint of water pepper
- butter the size of a nutmeg
- mace
- pepper
- salt
- nutmeg
Directions
Wash in several waters \ lb. of Carrigean moss; soak it all night in water; squeeze the sea-weed, put into a saucepan with 6 pints of boiling water, and boil for an hour; then strain through a jelly bag. Make a custard of 5 cups milk, 5 dessertspoonfuls sugar, arid 10 eggs; flavour with vanilla; add 2 cups of the strained jelly; stir till dissolved, and put into moulds. Colonial.
BAKED OR STEWED CALF’S FOOT.
1 calf's foot 1 blade of mace
1 pint of milk The rind of £ lemon
1 pint of water Pepper and salt to taste
Well clean the foot, and either stow or bake it in the milk and ■water with the other ingredients from 3 to 4 hours. To enhance the flavour, an onion and a small quantity of celery may be added, if approved; h a teacupful of cream, stirred in just before serving, is also a great improvement to this dish.
CALVES’ FEET BROTH.
Boil 2 feet in 3 quarts of water to half; strain, and set it by When to be used take off the fat, put a large teacupful of tho jelly into a saucepan with half a glassful of sweet wine, a little sugar and nutmeg, and beat it up until it is ready to boil ; then take a little of it, and beat by degrees to the yolk of an egg, and adding a bit of butter the size of a nutmeg, stir it all together, but do not let it boil. Grate a bit of fresh lemon into it.
Kehoe Donnelly’s Dublin Hams & Bacon